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Since the beginning of the year our evening tapas menu has changed its name to Les Petits Plats d’Olivier. Olivier Leflaive talks to our chef Claudine Tixier to find out what’s up.
OL: The name of the menu has changed why?
CT: The dishes we were offering before were not really traditional Spanish tapas and we wanted something that corresponded with the style of the restaurant and the ambience of the menu.
OL: So what are the new dishes?
CT: We start with a bruschetta and then a choice of soups; parsnip, pumpkin or zucchini. To follow we have gougères which are a speciality of Burgundy. The pasty puff is made with comté cheese and I then stuff it with curried vegetables. There is also a tartare of salmon with a fresh guacamole. Afterwards you have a choice of the following dishes. Cod with orange zest on a bed of spinach, black pudding with apple, gingerbread and chorizo crisp or spring rolls stuffed with duck confit. The desserts include French toast with roasted pineapple and rice pudding with a milk caramel.
OL: How did you come to choose the current menu?
CT: I chose regional specialties such as gougères and black pudding as well other ingredients from the rest of France. I also tried to change the regional dishes, to move away from coq au vin and snails. All the dishes have been updated by me.
OL: Will the menu change in the near future?
CT: Yes I think it will change three times this year, once after Easter and once for the summer when I will serve lighter and fresher dishes. All my ingredients are fresh and the menu changes with the seasonal produce available.
OL: What else is on offer?
CT: I can provide buffets for groups and seminars and we cater for those with gluten and lactose intolerances as well.
Rachel Freitas, our evening sommelier, recommends the following wines with Les Petits Plats d’Olivier :
Buschetta, with parma Ham, Confit of tomatoes and parmesan
Bourgogne Sétilles 2009
Bourgogne Aligoté 2009
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Cream of Vegetables
Rully 1er Cru Mont-Palais 2007
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Salmon tartare and Guacamole
Saint Romain Sous le Château / Auxey Duresses
OR
Cheese Puff with baby vagetables and Curry
Chassagne-Montrachet 1er Cru Saint-Marc 2007
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Cod with orange on a bed of fresh spinach
Puligny-Montrachet 1er Cru Champs Gain 2007
OR
Nem of duck with an orange flavoured red wine sauce
Volnay 1er Cur Santenots 2002
OR
Black Pudding with apple, Ginger bread
Volnay 2003 / Pernand–Vergelesse 1er Cru Fichot 2008
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Seep’s milk cheese with fig jam
Saint Aubin 1er Cru Remilly ou Monthelie 1er Cru 2004
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Rice pudding with a toffee sauce
French style bread and butter pudding with roaster pineapple
Chassagne-Montrachet 1er Cru Abbaye de Morgeot 2007
Corton Charlemagne Grand Cru 2006